
patty:
1 vegan sausage patty (GimmeLean vegan sausage)
top with during cooking:
dash chipotle powder
dash fine black pepper
dash seasoned salt
rub of veggie oil
Kale saute:
2 cups kale, torn
1/2 tsp truffle infused oil (optional)
1 tsp extra virgin olive oil
dash fine pepper
2 Tbsp raw
pepitas (pumpkin seeds)
a few dashes seasoned salt
1/2 shallot, thinly sliced
Jalapeno Mayo:
1 1/2 Tbsp Vegenaise (vegan mayo)
1/2 tsp dried jalapeno
dash chipotle powder
dash seasoned salt
1 Tbsp sweet
green juice for color/thinning (or use citrus juice)
sliced avocado
lemon juice rubbed (2-4 slices)
1 English Muffin, toasted
note: you can reduce the oil used in the cooking process to lighten the total calories if desired. You can easily cook the components without using any oil and just a few splashes of water.
Directions:
1. Add a drizzle of oil to a saute pan. Turn heat to high. Add in the chopped shallot. Cook for about one minute - until shallot starts to brown. Pour shallot and oil into small bowl, set aside.
2. Keep heat on high and lay your vegan sausage patty in the pan. You can use the kind that comes in tube and you can press out into whatever thickness, size you'd like. Cooks super fast. Well seasoned, but you can add a few extra spices. While cooking, add spices to both sides of patty. Add a drizzle of oil if desired. The patties are naturally fat free, but you can add a splash of oil to saute. Cook 1-2 minutes on each side - until edges brown. Remove hot patty and set aside.
3. Add all the kale saute ingredients to the warm pan. Cover with lid while the kale cooks.steams for about one minute. You just want to wilt the kale and infuse it with some flavor. Turn off heat and transfer wilted kale
to shallot bowl. Toss the shallot with the kale and pepitas.
4. Mix together the vegan jalapeno mayo.
5. Assemble! Spread the vegan jalapeno sauce/mayo on the inside of each toasted English muffin. Add sliced avocado, patty, then top with plenty of the kale mixture. Close sandwich with top muffin and serve warm!
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